Bourbon Scented Red Kuri, Apple, and Cranberry Soup:
    3-5 lb. red kuri squash
    2 onions
    4 tart apples
    2 Tb butter
    3 cups apple cider
    3 cups water
    1 1/2 cups cranberries
    1/2 Tb salt
    2 Tb bourbon
    1/2 cup whole milk yogurt

Halve squash, scoop out seeds. Cut into 2 inch chunks and peel (if squash is too hard to chop at this point steam whole or halved for a short while, 10-15 minutes to soften). Melt butter in large pot over moderate heat. Add onions and cook until softened. Add cider and 2 cups of water and bring to a boil. Add squash, apples, cranberries and 1 ts of salt.

Simmer partly covered until squash is soft, about 45 minutes. Cool for about 15 minutes. Puree with a blender or food processor to a smooth puree. Return puree to pot, add 2 Tb bourbon. Reheat over low heat, stir often. Add honey, bourbon and salt to taste.

Liquefy yogurt by whisking with a little water. Once soup is in bowls, dip a spoonful of yogurt into the center of each.